Preparation: 15 minutes
Cooking Time: 1 hour
Serve the quails and couscous with a lemon wedge and a dollop of yogurt.
“This is a gorgeous, sticky, hands-on operation – one for the kitchen roll, as opposed to the best napkins. Introduce the birds to their marinade the day before you need them ideally; on the day, all you need do is get the quails out of the fridge and into the oven. Quails are quite forgiving birds, so don’t be afraid to give them another 5 minutes to crisp up if that’s what they need. They’re small, so you need at least two each, though a very hungry person could probably demolish three.”
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